Kochi's famous katsuo-no-tataki (seared bonito) featured by the BBC
Did you know that Kochi has the largest annual household consumption of bonito in Japan?
Kochi's beloved soul food, katsuo-no-tataki (seared bonito) was featured in an article on the BBC website! The author not only described the history of the dish and tataki searing techniques, but also why both visitors and locals can't resist the tasty dish.
While its popularity means you can find it on menus all across the prefecture all-year-round, the best seasons to try this Kochi delight are in spring, when fishermen catch the hatsu katsuo (first bonito) or autumn for the modori katsuo (returning bonito).